While bars cool, place ¼ cup (50 mL) reserved white chocolate chips and milk in a microwave-safe bowl. Congrats! !1, these are waaayyyy to sweet!!!!!!!!!! Stir until melted. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. Great flavor my boyfriend loved them. Percent Daily Values are based on a 2,000 calorie diet. Stir in CHIPITS Semi-Sweet Chocolate Chips and chopped nuts, if using. 4. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Amount is based on available nutrient data. They aren't dense and they stay very soft. Since 2 tsp. A little update - it has now been more than three days, and the cookies are still wonderfully soft and chewy in my airtight cookie jar. Great recipe just as written. these are waaayyyy to sweet!!!!!!!!!! Great recipe, great cookie. Heat oven to 375°F (190°C).. I will probably add chopped nuts next time I bake these which is sure to be soon! I am sending them to work with my fiance to keep me from eating three dozen of them! Of course i love gooey-soft cookies. My kids love them. The dough was not sticky at all and it held together well without spreading (I didn't even refrigerate the batter between batches!). Take cookies out of the oven before they appear fully cooked, and let them stay on the cookie sheet for at least ten minutes. They rose so much and they were delicious!!! If you like thick cookies, just leave them in the ball and they'll stay big. Microwave on HIGH for 30 seconds. Add rich butterscotch flavour to cookies, brownies and other treats with Hershey's tasty baking chips. it over powers the chocolate flavor. For added flavor I also add l cup of white chocolate chips (try the brand that Aldi's carries...wonderful....better then Nestles!!) Refrigerate on waxed paper, 24 degrees. After reading previous reviews I was concerned about dryness after the first day so I used half butter and half butter-flavored shortening for the fat. What it does is make the cookie crack better when baking which gives it a better appeal in appearance as appose to that smooth top looking cookie which I don't like. These are so chocolatey it's ridiculous! 2. I also recommend using Trader Joe's Vanilla Paste, but that's just a preference. These chocolate chip cookies were very, very good. it over powers the chocolate flavor. next time, if I decide to make these again...i will cut the sugar and replace some of it with brown sugar!!!! That said, the dough is very thick once you mix all the ingredients together. Add comma separated list of ingredients to include in recipe. The weather in Texas right now is no joke, y'all. and they don't stay soft..... Don't leave the apple in there so long that it spoils, of course! I was concerned they would not turn out because the dough seemed thick and sticky but baking at 350 degrees for exactly 8 min produced a perfectly plump and shiny cookie! Directions. In medium bowl, mix flour, oats, baking soda and salt. A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. Bring butter, brown sugar, corn syrup to a boil over medium heat. Gradually blend into creamed mixture. These cookies are great! Amount is based on available nutrient data. Beat in 2 eggs and vanilla. Yes, even after 1000+ reviews, I am going to leave one! I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. In medium bowl, mix together flour, baking soda and salt. I love everything about it—especially the frosting! 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